Wednesday, March 17, 2010

Pancetta Hash with Poached Eggs

A quick and easy weeknight meal using up leftover ingredients in the fridge. In no way should you follow this recipe exactly, as it’s supposed to use anything up from your Sunday night leftovers to some vegetables you may have forgotten about. However, just because it’s using up leftovers does not mean it's not delicious!

Start by cooking the pancetta slices on medium heat until just starting to turn golden brown, add the potato and cook for 3-4 minutes. If the pan seems dry add a little vegetable oil. Add remaining ingredients and cook for about 10 minutes. Turn heat down to low, sprinkle on cheddar cheese and let sit until ready to serve.

Once the eggs are ready, serve potatoes in two bowls and place the eggs on top. I would recommend serving the eggs soft so you can mix the egg yolk with your potatoes.

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Welcome to my blog! If I mostly talk about food, it's because I find I don’t particularly care much for anything else. So, to add to many hours of watching Food Network, studying recipes, cooking and eating, I thought I would update a blog from time to time. Who knows, along the way maybe I’ll have little snapshots of other things too.
Enjoy!